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Method:
Squeeze grated coconut for approximately
200 ml for No. 1 milk. Add 455 ml water and squeeze for No. 2
milk. Soak pearl sago for 10 minutes. Drain. Boil
green beans with 1.14 liters (2 pints) cold water for 20 minutes over
high heat. Add 2.27 liters (4½ pints) of cold water and bring to
the boil. Reduce heat to moderate and continue boiling until
beans are tender and swollen. Put in pearl sago and cook until
sago turns transparent. Add No. 2 milk, the two types of sugar
and screw pine leaves and cook until it comes to a boil. Add No.
1 milk, salt and cook for 2 minutes. Remove from heat and serve.
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